Why Thermomix Makes Crème Brûlée Better
When I made crème brûlée in cooking school, I faced 3 challenges:
- Curdling: To avoid curling the mixture, you must pour the hot custard very slowly into the egg yolks.
- Timing: Taking the custards out of the oven at the exact moment of perfection. If you take them out too soon, they’re not set. If they’re in the oven too long, they’re too firm.
- Water Bath: Placing the custards in a water bath is crucial to achieve the perfect texture. It is incredibly easy for water to splash over the side of the ramekin and into the creme brulee, completely ruining it.
Fortunately, all these trials disappear when making creme brulee with Thermomix!
- The Thermomix precise temperature control eliminates any worry of curdling.
- When making creme brulee with a Thermomix there is no baking. Timing is not an issue.
- Since no baking is required, there is no need for a water bath.
There is no bake time. You will not need to carry any hot water to pour into a water bath in your oven. Last but not least, the risk of curdling is near nonexistent.
With only 5 ingredients, 6 ramekins, 15 minutes in your Thermomix, and an overnight set, you will be blessed with a creamy custard dessert that would make a Michelin-star chef proud.
Gathering the Goodies
Essential Crème Brûlée Ingredients
Creating an exquisite crème brûlée starts with gathering the finest ingredients. For your classic version, you’ll need:
- 400 g of chilled whipping cream to give that luxurious texture.
- 70 g granulated sugar, the sweetness that balances the cream.
- 1 teaspoon of real vanilla extract or the seeds from 1 vanilla pod for that unmistakable aroma and rich flavor.
- 275 g of egg yolks (approximately 8 large eggs) to set your custard to perfection.
- A sprinkle of brown sugar for that delightfully crunchy topping.
Remember, the magic is in the details—use the freshest ingredients to ensure your dessert sings with flavor! Top-quality vanilla will elevate your crème brûlée from great to unforgettable.
Must-Have Accessories for the Perfect “Glass”
To achieve the hallmark crust of the crème brûlée, besides your trusty Thermomix, you’ll want to equip yourself with a couple of key accessories:
- A culinary torch: This is the secret weapon for that beautifully caramelized, crisp sugar layer on top.
- Heat-resistant ramekins: These small dishes withstand high temperatures and are perfect for individual servings.
- A fine sieve: To ensure the smoothest custard, a sieve is essential for straining any potential egg clumps.
- A teapot or pitcher: For precision when pouring your custard mix into the ramekins.
- Cooling rack: To let your crème brûlées cool evenly before chilling them in the fridge.
With these tools, you’re all set to create a professional-looking custard with that signature sugary shell.
Crème Brûlée Thermomix in 5 Steps
Before you dive into the creation of your culinary masterpiece, you’ll want to get your Thermomix ready for action. First, ensure your mixing bowl is clean, dry, and free from any residual ingredients that could interfere with the delicate flavors of your crème brûlée. Attach the butterfly whisk to help aerate the cream into velvety bliss.
- Place all ingredients except brown sugar in the mixing bowl. Mix 1 min/speed 3.
- Cook 15 min/90°C/speed 3. If cold eggs or cream are used, you may need to cook a little longer to thicken the mixture if necessary, as it will thicken more when cooling.
- Check that the creme looks perfectly smooth and is not grainy at all.
- Pour out immediately into individual ramekins or a large dish. Leave to cool to room temperature, and then chill overnight in the fridge.
- Dredge thickly with brown sugar then caramelize the sugar by heating it under a hot grill or with a kitchen blowtorch.
Chef’s tip: There is an easy fix if the custard curdles and becomes grainy or scrambled. Add 30g cold milk or cream and blend 30 sec/speed 8. Repeat if necessary.
The Grand Finale
Achieving the Iconic Caramelized Topping
The finale of making a crème brûlée is a performance in itself, turning the sugar-dusted cream into a shatteringly crisp hat of amber goodness. That perfectly crisp sugar layer is the crown of a crème brûlée, and getting it right is simpler than you may think.
To ensure you get it just right, evenly sprinkle a generous layer of brown sugar over the set custard.
Then, wielding your culinary torch with the elegance of a conductor, evenly heat the sugar until it bubbles and transforms into a glistening caramel before your eyes. The key is patience—move the torch slowly to avoid burning spots.
If you don’t have a torch a preheated broiler can work too. However, watch it like a hawk to avoid a burnt top.
Whichever method you choose, wait for the sugar to harden into a glossy crust before serving. This contrast against the smooth custard will leave your guests craving more!
Breaking the sugar glass is a moment of drama that adds fun, texture, and contrast, making your crème brûlée truly unforgettable.
Creative Twists on Traditional Flavors
For coffee enthusiasts, consider infusing the cream with espresso and for a distinguished twist try infusing the cream with Earl Gray tea. A dash of orange, lemon, or lime zest offers a refreshing tang, cutting through the richness. For a wintery note, mix in some cinnamon or nutmeg.
Chocolate lovers aren’t forgotten – swirl in some melted chocolate for a double indulgence. These creative spins can transform an old favorite into a new treasure, with each spoonful telling a different story.
Velva-Evening With A Sandwich
The season for Créme Brǔlée is fast approaching. Although, I have never made it myself, I enjoy immensely every year. Thanks for sharing tips to ensure it comes out perfect everytime.